Hawaiian Chicken Sheet Pan

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Juicy chicken coated in a sweet and savory pineapple glaze, surrounded by vibrant bell peppers, onions, and chunks of golden pineapple, all roasted together in a single pan until caramelized and bursting with flavor. That’s the magic of this Hawaiian Chicken Sheet Pan dinner. It’s easy to prep, colorful to serve, and absolutely packed with tropical warmth that brings summer to your table year-round.

This dish is a delicious escape from the ordinary, with tender chicken thighs soaking up a sticky blend of soy sauce, honey, garlic, and pineapple juice. It’s the kind of meal you toss together after a busy day but still feel like you’re treating yourself. Whether you serve it over rice or eat it straight off the tray, this one-pan wonder never fails to impress.

Why You’ll Love This Hawaiian Chicken Sheet Pan

This recipe is all about bold flavor with minimal cleanup. It’s ideal for families who want something quick and tasty on a weeknight. The sauce is naturally gluten-free, and it easily adapts to low-carb lifestyles when served with cauliflower rice. It roasts beautifully in under 30 minutes, making it faster than takeout. Plus, the vibrant pineapple and bell pepper medley adds both color and sweetness that even picky eaters can’t resist.

What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs work best for this recipe because they remain juicy and flavorful under high heat. If you prefer white meat, chicken breasts also work well—just be sure not to overcook them. You can even use precut chicken tenders for speed. The key is to cut the chicken into similar-sized pieces so everything roasts evenly.

Ingredients for the Hawaiian Chicken Sheet Pan

To make this colorful and flavor-packed dish come together perfectly, you’ll need just a handful of pantry staples and fresh ingredients. Every element in this recipe is chosen to balance sweet, savory, and tangy flavors, creating that signature Hawaiian flair.

• Chicken thighs
• Pineapple chunks
• Red bell pepper
• Yellow bell pepper
• Red onion
• Soy sauce
• Pineapple juice
• Honey
• Garlic
• Olive oil
• Cornstarch
• Salt and pepper
• Green onions
• Sesame seeds

How To Make the Hawaiian Chicken Sheet Pan

Step 1: Prepare the Marinade

In a bowl, whisk together soy sauce, pineapple juice, honey, minced garlic, and a splash of olive oil. Set aside half of the mixture to use as a finishing glaze. Add cornstarch to the remaining marinade and whisk until smooth.

Step 2: Marinate the Chicken

Toss the chicken thighs in the cornstarch-thickened marinade. Let them sit for at least 15 minutes (or up to 2 hours in the fridge) to soak up all the flavor.

Step 3: Prep the Vegetables

While the chicken is marinating, chop the bell peppers, red onion, and pineapple into bite-sized pieces.

Step 4: Assemble on the Sheet Pan

Preheat your oven to 425°F. Spread the marinated chicken and chopped vegetables evenly across a greased or parchment-lined sheet pan. Season with a pinch of salt and pepper.

Step 5: Bake Until Golden

Roast for 25 to 30 minutes, tossing halfway through, until the chicken is cooked through and the veggies are caramelized on the edges.

Step 6: Add Finishing Touches

Brush the reserved glaze over everything and return the pan to the oven for an extra 2 to 3 minutes. Once done, sprinkle with green onions and sesame seeds for a fresh crunch before serving.

How to Serve and Store Hawaiian Chicken Sheet Pan

This recipe makes a hearty dinner that comfortably feeds four to five people. Serve it hot from the oven over a bed of white rice, brown rice, or even cauliflower rice if you’re going low-carb. It also pairs beautifully with coconut jasmine rice for an extra tropical touch.

To store leftovers, let the chicken and veggies cool completely, then transfer to an airtight container. Keep it refrigerated for up to 4 days. For reheating, a quick toss in a skillet over medium heat brings everything back to life. You can also microwave it, but the oven or stovetop helps maintain the texture.

What to Serve With Hawaiian Chicken Sheet Pan?

Coconut Rice

The subtle creaminess of coconut rice elevates the sweet and savory tones in the chicken and ties the whole tropical theme together.

Garlic Butter Noodles

If you’re craving something richer, garlicky buttered noodles make a satisfying base beneath all those roasted flavors.

Grilled Corn on the Cob

Corn grilled to a slight char adds smoky crunch and pairs wonderfully with the sticky glaze on the chicken.

Simple Garden Salad

A crisp side salad with a tangy vinaigrette balances the dish and keeps the plate light and fresh.

Hawaiian Sweet Rolls

These soft, fluffy rolls are ideal for soaking up extra glaze from your plate and give the meal a comforting, homey feel.

Roasted Broccoli

An easy vegetable side that roasts right alongside the chicken, adding greens without extra pans.

Tropical Fruit Salad

A colorful mix of mango, kiwi, and papaya can double as a dessert and continues the island-inspired theme.

Want More Chicken Sheet Pan Ideas?

If you loved this Hawaiian Chicken Sheet Pan dinner, here are more crave-worthy dishes that cook up just as easy:

• One-Pot Smoked Sausage Pasta for a smoky, comforting twist.
• Creamy Ground Beef Alfredo Pasta if you’re craving creamy and indulgent.
• Easy Crock Pot Orange Chicken for a tangy and slow-cooked dinner option.
• Honey Garlic Shrimp Sausage Broccoli if you want more sheet pan-style convenience with bold flavors.
• Best Chicken and Rice Casserole for a classic combo with a homey vibe.

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And let me know in the comments how yours turned out. Did you go extra spicy or keep it sweet? Did you toss in extra veggies or maybe a dash of chili flakes?

I love hearing how others make these recipes their own. Questions are welcome too — let’s help each other cook smarter.

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